Caitríona Redmond: The reverse Advent calendar - and my braised beef short rib recipe

Even if it’s just a simple calendar filled with chocolates. One little chocolate found daily feels like a real treat, especially in the depths of Winter. I often wonder why we don’t open Advent calendars into January because it’s a time of the year that can feel more lean.

In our house, we operate two advent calendars. There’s the first conventional which contains those exciting chocolates. Nothing expensive; it’s just a small flat box that marks the season.

The second calendar commences as an empty large cardboard box and I actually start it as early as I can every year. It’s a reverse Advent calendar. 

The idea being that every day I check through my presses and cupboards for items that are well within date, unopened, and suitable for giving to a food bank or charity hamper drive. 

It’s not just about clearing out my store cupboards, although I do tend to have some surplus that I’m happy to share. It’s an opportunity to be mindful of what those who depend on the food hampers might need.

For example, if living in hotel accommodation temporarily you have to give up the independence of cooking for yourself. 

Items that can be easily cooked up using a kettle include cup-a-soups and dried noodle packets. 

Nappies and essentials for children can take up a considerable amount of the shopping budget if you’ve small babies in the house so they are a very good idea to put into a reverse calendar.

Those chocolates that I will be ekeing out for the next 20+ odd days? Of course, chocolate and biscuits go into the box. 

That’s a must; everybody enjoys a little something extra all year round. Individually wrapped cakes and treats are perfect for those who live on their own.

If compiling a big box of items for donations sounds like too much effort or not your kind of thing then can I suggest adding a few cents every day to a supermarket gift card instead? 

Hampers and donated food are a stopgap this season but everybody deserves the autonomy of being able to shop for themselves and choose what they want. 

It’s something I can often take for granted and grumble about pushing the trolley around or ‘having to do the shopping’. 

I forget that being able to complete this simple act is a privilege when I’m in the thick of the Christmas organisation.

Mindfulness in December can be hard to come by. Mine will happen when I both open the calendar door and consider how I’m going to contribute to the box in reverse.

I fill the cardboard box in gratitude for family and friends who stepped in and helped me during difficult Christmases in the past. I’m paying it forward with thanks.

Home Truths

It’s the season for giving and the biggest gift you can give yourself is time. 

I say it frequently; do not underestimate the value of your own time and claim it back for yourself. 

There’s a very simple way to contribute back to your time bank that requires a little amount of preparation on your part.

The next time you peel the spuds for mash, peel twice as much as you need. Use half and freeze what is left over for another day. 

Making stews or curry? Double up your quantities for a whole meal you can reheat at a time that suits you and give yourself the day off cooking.

Braised Beef Shortrib with Creamy Mash & Seasonal Veg

recipe by:Caitriona Redmond 

Speaking of giving yourself a second meal on another day? This dish easily serves 8-10 people so it’s perfect for dinner parties or 2 family meals. This dish can be made in a cast iron casserole and cooked in the oven or in a slow cooker, although you wi

Servings

4

Preparation Time

 20 mins

Cooking Time

 6 hours 0 mins

Total Time

 6 hours 20 mins

Course

 Main

Ingredients

• 1.5kg bone in beef short rib

• 2 onions, chopped

• 8 cloves of garlic, chopped

• 4 sticks celery, chopped

• 7 carrots, peeled and chopped

• 3 parsnips, peeled and chopped

• ½ tsp dried rosemary

• 1 teaspoon dried thyme

• 1.5L beef stock (made from cubes or pot is fine)

• 2 tbsp Worcester sauce

• 2 tbsp dark soy sauce

Method

1. Preheat a fan oven to 140oC. Place a large heavy cast iron pot with a lid onto a medium high heat. Once smoking, sear off the beef on all sides until a dark brown colour. Remove the beef from the pot and set to one side.

2. Reduce the heat under the pot to low. Pour the onions and garlic into the pot and stir until they appear slightly translucent. Add the carrots, parsnips, and celery, and stir well. Sprinkle in the dried herbs then pop the meat in on top of the vegetables. Pour in the stock and other sauces.

3. Put the lid onto the pot and lift the pot into the oven (carefully it’s heavy). Cook in the oven for 6 hours (7 hours on high for the slow cooker). Checking and stirring periodically to make sure that the liquid doesn’t run dry. Top up the liquid volume if it starts drying off (you won’t need to do this if cooking in the slow cooker).

4. 4 hours into the cooking process pierce several large skin-on potatoes and place them to cook directly on the oven racks for 90 minutes. Once cooked through, scoop out the flesh, reserving the skins for crisping in the air fryer or under the grill. Mash the cooked potato flesh with a little warm milk and melted butter. Season to taste.

5. You can use either corn flour or potato starch to thicken the sauce. After 6 hours cooking in a cast iron pot the meat should be fall apart tender and you can cut it with a spoon.

6. Serve on a bed of creamy mash and spoon over the sauce.